X had wanted to go to Absinthe for the longest time. He checked the Restaurant Week website everyday, hoping for seats to be freed up hahaha and FINALLY, we managed to get a reservation at a timing that we both could make it! Tuesday dinner!
We had difficulty finding a parking lot and circled the area numerous times before chancing upon a parallel-parking lot by the road. Yay! You can park at the UOB building or a public car park nearby too!
We had to walk a distance to Absinthe
The bread was too hard but the butter was very nice!
Carpaccio of Hokkaido Scallops,
Fava beans, hazelnut, Soy-Argan oil dressing
The scallops were fresh, juicy and tasted really good with the hazelnut!
Cognac scented lobster bisque
Thick, tasty and appetizing
Crispy Braised Kurobuta Pork Belly,
Star Aniseed Jus, Beans and Potatoes
The pork belly was crazy tender! Really well-cooked! But the portion was too small
Black Cod,
Prawn-crushed potato, Chervil Emulsion
The cod was slightly crispy on the outside and very soft on the inside. The prawn-crushed potato was delicious and really complemented the cod!
Valrhona Chocolate Tart,
Coffee Cream
The tart was simple. The ganache was smooth and bittersweet. I thought the highlight was the coffee cream haha
Coffee - additional $6
The coffee was not very fragrant
Sugar from Paris
We had a pretty pleasant dining experience at Absinthe. They seemed to be really understaffed because they took pretty long to pass us the menu, or serve us and they seem to be in a hurry going round. Despite the slow service, the waiters were really polite and tried their best to make sure everything was perfect.
The chef came out of the kitchen and went to every table to speak to the diners personally. I thought that was really sweet! Also, he's very humourous and friendly. It's nice that they take such personal interest in the thoughts of their customers!
If you're looking for unpretentious French fare, Absinthe is the place for you!
Total cost: $143
72 Boat Quay
---
Love, K
K's rating of Absinthe : 7.5/10
No comments:
Post a Comment